Tomatoes
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
In the American South, at the end of the 19th and the beginning of the 20th century, tomato konfitura (jam) became enormously popular. People in these regions were searching for ways to preserve tomatoes in summer, when they were plentiful.
In 1840, a recipe for tomato jam was published in the United States in the American Farmer, and later in 1843 in the Boston Cultivator.
Tomatoes and sugar are cooked down together into a sweet, thick preserve. It is pure magic: a beautiful colour and an incredible flavour!
This recipe yields 0.5 l of jam.
Ingredients
- 1.5 kg large, fleshy tomatoes
- 600 g sugar
- 50 ml rum
- juice of one lemon
Preparation
- Peel the tomatoes by placing them in boiling water for 30 seconds, then immediately transferring them to cold water.
- Cut into quarters and remove the seeds.
- Cover the tomatoes with rum and leave to soak for 24 hours.
- Add the sugar and cook, stirring, over medium heat for one and a half hours.
- Add the lemon juice and cook for a further 10 minutes (you can blend it smooth for a uniform jam, or leave it in pieces).
- Pour into sterilised jars.
konfitura – jam